Well I've been a little lax in posting but that's because I've had an invasion of real life - how dare it!
Anyhow, finally got some time and so here's the biscotti recipe I've been promising. It's been office taste tested and given a rousing two thumbs up by gluten free and gluten tolerant people alike so I think I have another winner on my hands <G>
Gluten Free, Mostly Dairy Free, and Almost Sugar
Free Cranberry Ginger Biscotti
Ingredients
2 cups pastry quality gluten
free flour blend with xanthan gum (if no xanthan gum in your flour blend
add 2 teaspoons)* - I use El Peto brand baking mix
½ teaspoon kosher or fine sea salt
2 teaspoons baking powder
2 large eggs
¼ cup olive oil
¼ cup agave nectar
or honey **
½ teaspoon kosher or fine sea salt
2 teaspoons baking powder
2 large eggs
¼ cup olive oil
¼ cup agave nectar
or honey **
2 teaspoons
pure vanilla extract
Zest and juice of 1 lemon, zest finely grated
1 ½ cups crystalized ginger, stem ginger in syrup or combination of both
Zest and juice of 1 lemon, zest finely grated
1 ½ cups crystalized ginger, stem ginger in syrup or combination of both
1 cup dried
cranberries
White chocolate
for melting and dipping
*you can
make your own gluten free flour blend by whisking together 1 ½ cups superfine
white or brown rice flour, ¾ cup tapioca starch, ¼ super fine sweet rice flour
and 2 teaspoons xanthan gum
**because I
used stem ginger in syrup I took out part of the agave and replaced it with the
stem ginger syrup for added punch.
Directions
Preheat oven
to 300 degrees. Line two baking sheets with parchment paper or silicon baking
mats.
Put the
flour, salt and baking powder in the bowl of an electric mixer fitted with the
whisk attachment. Mix on low to combine.
Add the
eggs, olive oil, agave, vanilla, lemon zest and juice.
Start the
mixer on low then turn it up to medium and mix the ingredients, scraping down
the sides of the bowl once.
Stir in the ginger
and cranberries.
Divide the
dough evenly putting half on each of the prepared baking sheets and, with wet
hands, shape into logs or ovals about 9 by 3 inches.
Bake for 30
minutes or until the dough feels firm to the touch and is lightly browned.
Remove from
oven, increase the temperature to 350 degrees and cover each log with a doubled
over tea towel. Let sit for 10 minutes.
Remove the
logs from the baking sheets to a cutting board and using a thin, sharp knife or
serrated knife, cut the biscotti onto ½ inch pieces on the diagonal.
Place the
biscotti back on the baking sheets and bake for 10 minutes or until golden
browned.
Store in an
airtight container – especially important if you are in a humid climate.
Eat!
Enjoy!!!
PS. I went a little overboard on the white chocolate as this was my first attempt. Next time I'll be employing a little more moderation ;-)
